Cold Sesame Noodles

READY IN: 18mins
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Recipe by Little Bee

I first had these at a little lunch counter in the building that I worked in. They were very popular and my absolute favorite! The woman who owned the lunch counter also had a catering company and when I went to work for her during the holidays I asked for the recipe and she gave it to me! :) Now I can have them anytime and they are great to keep in the fridge for a quick something or to take to a barbecue or potluck. I promise they will be well received!

Top Review by L.A.M

I have been looking for the perfect pasta recipe for late night snacks or sick days for over a year now. And now I have it! I did change a few things however: I added more water (3T all together since I originally halved the recipe), which did make it a tad thin, so next time I'll add less. I also added the Rice Wine Vinegar like someone suggested. This added a nice touch, but the 1T I added was just too much for me and I had to add a tad more soy sauce and honey to help cut it. Overall, I did feel like it was missing something, but I attribute that to using olive oil instead of sesame (didn't have any, did add sesame seeds at the end though), and using powered ginger instead of fresh and less of it (I don't like the taste of ginger). Oh, and some red pepper flakes add a nice little kick!

Ingredients Nutrition

Directions

  1. While pasta is cooking, pulse all of the ingredients in a food processor just until well incorporated (do not over blend).
  2. When the pasta is cooked, drain, and mix with sauce.
  3. Then add carrots and toss (I never leave the carrots out).
  4. Chill for a few hours before serving.
  5. They are best cold!
  6. Garnish with scallions and sesame seeds just before serving.

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